Pace eggs made on Good Friday 30 March 2018 in Yorkshire, UK. Pace or paste eggs is a very old British tradition and method of colouring and dyeing eggs to be boiled and eaten on Good Friday and throughout the Easter weekend. The traditional natural method of colouring Easter pace eggs is by wrapping them in onion skins and boiling them. The name pace is thought to derive from the French word for Easter, Paques